Name: Italian Green Minestrone di Verdure with Basil Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 onion, diced (small); 4 cloves garlic, sliced; 1 carrot, diced; 1 stick celery, diced; 2 cups green cabbage, shredded; 1 sprig rosemary; 8 sprigs thyme; 3 tbsp olive oil; 1.5 qt low sodium vegetable stock, plus more as needed; 1.5 cups golden potatoes, diced into 1/2 inch cubes; 1.5 tsp sea salt, plus more to taste; 15 oz canned borlotti or cannellini beans, drained and rinsed well; 1 tsp black peppercorns; 4 inches Parmesan rind (optional); 1 cup baby arugula or spinach; 1 bunch fresh basil (leaves only); 1/4 cup toasted pine nuts, walnuts, or hazelnuts; 1/3 cup extra virgin olive oil; 1 lemon, juiced; 2 cloves garlic (for pesto); 1/4 cup Parmesan cheese, grated; 1 pinch sea salt (for pesto)

Introduction

This Italian Green Minestrone di Verdure is a hearty and refreshing vegetable soup full of vibrant greens and comforting flavors. It combines fresh herbs, tender potatoes, and creamy beans, finished with a zesty homemade basil pesto that brings everything to life. Perfect for a light lunch or a cozy dinner.

A white bowl filled with vegetable soup showing multiple layers including light green broth with visible herbs, white beans, small orange carrot pieces, and pale yellow potato chunks. On top, there is a layer of bright green leafy herbs, including parsley and basil, adding texture and freshness. A spoon rests inside the bowl, scooping a mix of broth, beans, potatoes, and herbs. The bowl is placed on a white marbled surface with a few green leaves scattered nearby for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, diced (small)

4 cloves garlic, sliced

1 carrot, diced

1 stick celery, diced

2 cups green cabbage, shredded

1 sprig rosemary

8 sprigs thyme

3 tbsp olive oil

1.5 qt low sodium vegetable stock (plus more as needed)

1.5 cups golden potatoes, diced into 1/2 inch cubes

1.5 tsp sea salt (plus more to taste)

15 oz canned borlotti or cannellini beans, drained and rinsed well

1 cup baby arugula or spinach

1 tsp black peppercorns

1 bunch fresh basil (leaves only)

1/4 cup toasted pine nuts, walnuts, or hazelnuts

1/3 cup extra virgin olive oil

1 lemon, juiced

1/4 cup parmesan cheese, grated

2 cloves garlic (for pesto)

1 pinch sea salt (to taste, for pesto)

4 inches Parmesan rind (optional)

Instructions

Step 1: Heat a soup pot over medium flame and add a lug of olive oil.

Step 2: Add the diced onion, celery, and carrot with a pinch of salt. Sauté for about 10 minutes until softened.

Step 3: Stir in the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Toss to coat the vegetables evenly.

Step 4: Add the shredded cabbage and cook for another 5 to 10 minutes until wilted.

Step 5: Add the diced potatoes, Parmesan rind (if using), and vegetable stock. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.

Step 6: Stir in the drained beans and add more sea salt to taste. Add the baby arugula or spinach and allow to wilt briefly.

Step 7: While the soup simmers, prepare the pesto. In a food processor, combine the basil leaves, olive oil, 2 cloves garlic, toasted nuts, and half of the lemon juice. Puree until smooth.

Step 8: Season the pesto with sea salt and additional lemon juice to taste.

Step 9: Ladle the minestrone into bowls and serve with spoonfuls of the fresh basil pesto on top. Sprinkle with grated Parmesan cheese if desired.

Tips & Variations

Use cannellini beans for a creamier texture or borlotti beans for a nuttier flavor.

If you prefer a thinner soup, add more vegetable stock when simmering.

Swap arugula for spinach or kale based on seasonal availability and preference.

Toast nuts lightly before blending into the pesto for an enhanced flavor.

For a vegan version, omit the Parmesan rind and cheese, or substitute with nutritional yeast.

FAQs

Can I use fresh herbs instead of dried?

This recipe specifically uses fresh rosemary, thyme, and basil to provide bright, aromatic flavors. Fresh herbs are recommended for best results.

Is this soup suitable for freezing?

Yes, you can freeze the minestrone without the pesto for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Add fresh pesto after reheating.